Smoked Salmon Tart

This is my version of the classic smoked salmon tart: a great retro-bake that is always a joy to eat.

For this version I use those wonderful smoked salmon fillets you can buy rather than the thin slices of slimy smoked salmon that comes flat (mind you, I do have a weakness for the thin, slimy smoked slamon!!). These particular smoked salmon fillets have a firm texture and great depths of smokiness, and a little goes a long way.

As with all quiches, it is important not to overcook the filling or you will end up with rubbery scrambled egg; a slow cooking in low heat is crucial.

The quiche can also be made into smaller individual quiches.

Recipe: smoked salmon tart – makes one large one


  • 200g plain flour
  • 50g unsalted butter
  • 50g lard
  • salt and pepper
  • cold water to mix


  • 200g smoked salmon (go for the smoked salmon fillets if possible)
  • 300ml milk (or use 150ml double cream, 150ml milk)
  • 2 tablespoons horseradish cream (or a cautious grating of fresh horseradish)
  • 4 large free range egg yolks
  • 1 large free range egg
  • seasoning

You will also need a 9″ deep loose-bottomed tart tin or cake tin

1) Make the pastry – mix flour and seasoning, rub the butter and lard into the flour with fingertips until the mixture resembles breadcrumbs. Add enough cold water to firm a soft but not sticky dough. Wrap in cling film and chill for about 20 minutes. Meanwhile pre-heat the oven to 170C (fan).

2) Roll out pastry and line the flan tin. Chill for about 30 minutes and then bake blind for 15 mins, using greaseproof over the base and baking beans. Remove greaseproof and baking beans, turn the oven down to 150C and bake for a further 5 mins until base is cooked and not patchy.

3) Whisk together the milk, egg, egg yolks, seasoning and horseradish. Gently tear the salmon into rough chunks – larger is better to retain texture and bite in the tart. Add a little of the egg mixture to the salmon and gently mix, trying not to break down the salmon further.

4) Place the salmon into the pastry shell and pour over the rest of the egg mixture. Bake for 30-40 mins until the tart has just set – it should have a gentle wobble. Serve warm or cold (but not hot!).

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